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All Journal Jurnal Akademika Kimia
Baharuddin Hamzah
Universitas Tadulako
Chemistry Education

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Analysis of calcium (Ca) and phosphorus (P) levels in meti shells (Batissa violacea L.) Yadi Sumarsono; Baharuddin Hamzah; Reny Reny
Jurnal Akademika Kimia Vol. 13 No. 3 (2024)
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/j24775185.2024.v13.i3.pp78-81

Abstract

Meti clams (Batissa violacea L) are one of the types of shellfish that live in freshwater. Shell waste contains high levels of calcium carbonate (98% by weight) and has potential for utilization. This research aims to determine the calcium (Ca) and phosphorus (P) levels in meti shells (Batissa violacea L.) from Woomparigi Village, North Morowali Regency. Analysis of calcium levels (Ca) using an atomic absorption spectrophotometer (AAS) at wavelengths of 422.7nm and phosphorus levels (P) using a UV-Vis spectrophotometer at a wavelength of 590nm. The results show that the average concentration of Calcium (Ca) is 14.58%, while the average concentration of Phosphorus (P) is 2.01%.
Determination of Hydrolyzed Tannin Content in Cocoa Fruit Peel Waste of MCC 01 Clone, Using UV-Vis Spectrophotometry Yessika D. Mangela; Baharuddin Hamzah; Sitti Rahmawati; Sri H. V. Pulukadang
Jurnal Akademika Kimia Vol. 14 No. 1 (2025)
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/j24775185.2025.v14.i1.pp58-63

Abstract

Cocoa Fruit Peel Waste MCC 01 Clone (Theobroma cacao L.) is a traditional medicinal plant with tannins that can be utilized as an anti-bacterial because it contains phenol groups and has antiseptic properties. This study aims to determine the type of tannin compound and the tannin content in cocoa fruit peel waste extract. The maceration method was used to extract the extract using 70% ethanol as a solvent. Qualitative test of tannin type was conducted using C2H4O2 10%, C2H3O2 10%, HCl, FeCl3, and KBr, while quantitative test was conducted using UV-Vis Spectrophotometry at a wavelength of 765 nm. The qualitative test results to determine the type of tannins obtained from cocoa fruit peel waste indicate that it contains hydrolyzed tannins. In the quantitative test, the average tannin content was 4.73 mg/g extract.
The Effect of Purple Sweet Potato (Ipomea Batatas L.) Fermentation Time on Carbohydrate and Protein Levels Nurul H. Alwi; Tahril Tahril; Baharuddin Hamzah; Arwansyah Arwansyah
Jurnal Akademika Kimia Vol. 14 No. 2 (2025)
Publisher : Universitas Tadulako

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22487/j24775185.2025.v14.i2.pp118-122

Abstract

Yogurt is a fermented milk product produced by Lactobacillus bulgaricus and Streptococcus thermophilus, which confer a distinctive sour taste. Lactic acid bacteria require a carbohydrate source during growth, which can be obtained from purple sweet potatoes. This study aimed to determine the effect of fermentation time on carbohydrate and protein levels in purple sweet potato yoghurt. This study comprises 3 samples: sample A (yoghurt fermented for 7 hours), sample B (yoghurt fermented for 14 hours), and sample C (yoghurt fermented for 21 hours). The study employed a quantitative design, with carbohydrate testing using the Luff-Schoorl method and protein testing using the Kjeldahl method. The carbohydrate content was 10.36% in sample A, 10.41% in sample B, and 10.02% in sample C; the protein content was 2.23% in sample A, 3.93% in sample B, and 4,03% in sample C.
Co-Authors Arwansyah Arwansyah Nurul H. Alwi Reny Reny Sri H. V. Pulukadang Tahril Yadi Sumarsono Yessika D. Mangela